Veal Schnitzler med Tarragon-creamsauce
4 veal schnitzler
A bit of flour
1 dl. sherry vinegar
1/2 pot french terragon
5 dl. cream
Salt and pepper
Turn over the veal in the flour and fry it in oil. Remove the veal from the frying pan and fry the chopped onions lightly. Pour the vinegar over the onions and reduce it. Add the cream and reduce the sauce again.
Chop the tarragon finely and sprinkle it in the sauce. Serve with potatoes and carrots.